Pasta with curry sauce

Recipe from: 6/27/1996 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • 375
    ml
    shell pasta or macaroni
  • 175
    g
    ham or polony, diced
  • oil
  • 2
    carrots, scraped clean and cut into julienne strips
  • 1
    red or green pepper, seeded and cut into strips
  • 200
    g
    courgettes, rinsed and cut into julienne strips
  • salt and freshly ground black pepper
  • 440
    g
    pineapple rings, drained and diced
  • SAUCE
  • 1
    onion, finely chopped
  • 60
    ml
    oil
  • 10
    ml
    curry powder
  • 10
    ml
    turmeric
  • 125
    ml
    tomato sauce
  • 60
    ml
    white grape vinegar
  • 100
    ml
    sugar
  • dash Tabasco sauce
 

Method

 
Cook the pasta in boiling, salted water until just tender. Drain well and set aside. Fry the ham in a little oil until lightly browned and add the vegetables. Stir-fry until just tender but still crisp. Season with salt and pepper. Add the pineapple and mix. Prepare the sauce. Sauté the onion in a little oil until tender. Add the curry powder and turmeric and stir-fry for another minute. Add the remaining ingredients and simmer for five minutes. Season with salt and pepper to taste. Combine the pasta with the stir-fry mixture and pour the sauce over it. Heat until warmed through and serve with a salad. Serves 4-5
 

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